These Lemon Poppy Seed Muffins with almond flour are light, moist, and just perfectly tasty. Absolutely delicious, low carb, keto, and gluten-free .
Why You're Going To Love These Keto Lemon Poppy Seed Muffins
- Easy. Just mix all of the ingredients and bake.
- Low Carb. Only 1 net carb per serving.
- Gluten-Free. A great dessert for anyone with a gluten allergy.
When I made my delicious Keto Almond Carrot Cake recipe, it was so good that we ate it a little too quickly. So I figured it was a good idea not to make any more for awhile.
So I just made Keto Lemon Poppy Seed Muffins with Ricotta instead. Haha!
For this recipe, I used True Lemon in packets. I am not sure how much the True Lemon added to this, or whether I'd just try lemon juice next time, but what I do know is that the Ricotta makes it quite creamy and delicious.
I was surprised by their lightness and the crumb they yielded, which isn't always easy with gluten-free baking.
How Do You Make Lemon Poppy Seed Muffins From Scratch?
- Put everything together in a bowl and beat until fluffy.
- Line a cupcake pan with silicone cupcake liners.
- Pour the batter into a muffin pan, making sure to distribute the batter evenly across the pan's cups.
- Bake at 350F for 35-40 minutes until done.
- Allow them to cool slightly before removing the liners.
Step 1: Put all ingredients together in a large bowl.
Step 2: Look at those gorgeous eggs! I just had to show you the eggs.
Step 3: Beat until fluffy.
Step 4: Line a muffin pan with paper liners and divide the batter evenly.
Step 5: Bake at 350F for 35-40 minutes until done.
Step 6: Try not to eat them all by yourself. Sharing is caring!
Why Use Ricotta Cheese?
Basically what you are getting when using ricotta cheese is the moistness and fat. Acidity and fat combine together to help baking doughs rise. The lemon in this adds the requisite acidity. The ricotta cheese add some moistness and fat.
Using ricotta cheese is a nice change from using cream cheese or regular cream in a recipe. It also adds a slightly creamy mouthfeel feel that’s actually quite pleasant, which is especially enjoyable in this recipe.
Also, ricotta cheese is lower in carbs than cream cheese. And when you're counting carbs in your diet, those little differences in carb content add up!
You might also enjoy my Keto Lemon Ricotta Cheesecake made in your Instant pot.
Another fantastic muffin recipe you should try is my Keto Blueberry Sour Cream Muffins recipe!
Tips and Tricks for Making the Best Keto Lemon Poppy Seed Muffins
- You can check whether they're done baking by inserting either a toothpick or a knife into the center of the muffin. If it comes out clean, they're done.
- I used silicone cupcake liners so they'd pop out easily, but I suspect they might have anyway. However, I always err on the side of caution when baking, as no one wants their baked goods falling apart when taking them out of the pan!
- Though I used True Lemon packets in this recipe, I think lemon juice and lemon zest would do equally well. Feel free to experiment with it and let me know how it came out in the comments!
- Though this recipe is for Lemon Poppy Seed Muffins, you can use other flavors such as orange extract or almond to make the same basic recipe 100 different ways. The possibilities are limitless!
If you can't get enough lemon flavor, check out this list of our best lemon recipes!
If these still leave you wanting more, check out this list of our best muffin recipes!
Watch the Video on Making Keto Lemon Poppy Seed Muffins
Want More Low Carb Desserts?
- No Bake Chocolate Peanut Butter Bars
- Low Carb Chocolate Chip Cookies
- High Protein Jello Mousse
- Keto Mug Cakes
- Peanut Butter Fat Bombs
- Keto Red Velvet Chaffles
So the next time you're craving baked goods or Low Carb Desserts but want to avoid the carbs, whip up a fresh pan of these delicious Keto Lemon Poppy Seed Muffins. I assure you you will not be disappointed!
Ingredients
- 1 cup (112 g) Superfine Almond Flour
- 1/3 cup (0.33 g) Swerve, or alternative sweetener
- 1 teaspoon (1 teaspoon) Baking Powder
- 1/4 cup (61.5 g) full fat ricotta cheese
- 1/4 cup (54.5 g) Coconut Oil
- 3 (3) Eggs
- 2 tablespoons (2 tablespoons) Poppy Seeds, ,
- 4 (4) True lemon packets
- 1/4 cup (59.5 g) Heavy Whipping Cream
- 1 teaspoon (1 teaspoon) Lemon Extract
Instructions
- Mix together all ingredients and beat well until fluffy.
- Line a muffin pan with silicone cupcake liners.
- Pour the batter into a muffin pan, dividing equally into 12 servings.
- Bake at 350F for 40 minutes or until a knife inserted into the center emerges clean.
- Cool slightly before removing from liners.
Watch The Video
- You can check whether they're done baking by inserting either a toothpick or a knife into the center of the muffin. If it comes out clean, they're done.
- I used silicone cupcake liners so they'd pop out easily, but I suspect they might have anyway. However, I always err on the side of caution when baking, as no one wants their baked goods falling apart when taking them out of the pan!
- Though I used True Lemon packets in this recipe, I think lemon juice and lemon zest would do equally well. Feel free to experiment with it and let me know how it came out in the comments!
- Though this recipe is for Lemon Poppy Seed Muffins, you can use other flavors such as orange extract or almond to make the same basic recipe 100 different ways. The possibilities are limitless!
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Nutrition
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
Corinna
Not sure where I went wrong. I didn’t have enough mix to fill all 12 cupcake holders. And it didn’t get fluffy after mixing for a long time. They were delicious though! I double checked measurements. Any idea where I could have gone wrong?